Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baby potatoes simmered in a rich Kashmiri-style tomato and yogurt gravy infused with warm spices and a touch of sweetness. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs small baby potatoes, peeled, mustard oil, asafoetida (hing) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

1 lb small baby potatoes, peeled
3 tbsp mustard oil
1/4 tsp asafoetida (hing)
1 tbsp dried Kashmiri red chili powder
1 tsp fennel powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1 cup pureed tomatoes
3/4 cup whisked yogurt
1 tsp sugar
1 tsp salt
1 cup water
2 tbsp chopped fresh coriander leaves

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Instructions

Step 1: Boil 1 lb peeled small baby potatoes in salted water until just tender, about 10-12 minutes. Drain and set aside.
Step 2: Heat 3 tbsp mustard oil in a deep skillet over medium heat until hot and slightly smoking. Add 1/4 tsp asafoetida and immediately add the boiled potatoes, frying for 5 minutes until edges are lightly golden and crisp.
Step 3: Add 1 tsp ginger paste and 1 tsp garlic paste, sauté for 1 minute until fragrant.
Step 4: Stir in 1 tbsp dried Kashmiri red chili powder, 1 tsp fennel powder, 1 tbsp coriander powder, and 1/2 tsp turmeric powder, cooking the spices for 2 minutes until fragrant and the oil separates.
Step 5: Add 1 cup pureed tomatoes, 3/4 cup whisked yogurt, 1 tsp sugar, and 1 tsp salt. Mix well and cook for 5 minutes until the sauce thickens.
Step 6: Pour in 1 cup water, bring to a gentle simmer, cover, and cook for 15 minutes on low heat until potatoes absorb the flavors.
Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving. Enjoy with steamed basmati rice or flatbread.